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An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in this country as well as variations on more popular desserts such as cannoli, biscotti, and gelato.
In Southern Italian Desserts, author of the acclaimed My Calabria, Rosetta Costantino, collects seventy-five favorite recipes from the regions of Calabria, Campania, Basilicata, Puglia, and Sicily. These picturesque areas have a rich history of beautiful desserts, many of them tied to holidays and festivals. For example, Zeppole di San Giuseppe are doughnut-like pastries topped with cream and cherries, traditionally made in Campania for the celebration of Father’s Day. And the Sicilian chilled watermelon pudding Gelo di Mellone is a refreshing dish served in summer for the festival of Palermo’s patron saint, Rosalia. Other desserts such as persimmon gelato, chocolate-dipped figs stuffed with almonds and candied orange peel, and chocolate-hazelnut cake rolls celebrate Southern Italy’s local bounty and traditional foods. With recipes for more familiar Italian desserts such as cannoli and gelato, as well as deliciously obscure sweets such as rich cassatas, almond-flecked cookies, and flaky cream-filled sfogliatelle pastries, Southern Italian Desserts features a treat for every occasion.
In addition to explaining the regional history, symbolism, and lore behind the desserts, Costantino teaches you how to stock your dessert pantry and provides all of the foundational recipes you need to embark on a sweet tour of the Italian south from your kitchen. This delightful confection of a cookbook will expand your dessert repertoire and leave you dreaming of Italy. Buon appetito!
- Sales Rank: #78709 in Books
- Brand: Brand: Ten Speed Press
- Published on: 2013-10-08
- Released on: 2013-10-08
- Original language: English
- Number of items: 1
- Dimensions: 10.15" h x .97" w x 7.92" l, 1.98 pounds
- Binding: Hardcover
- 224 pages
- Used Book in Good Condition
Amazon.com Review
Featured Recipes from Southern Italian Desserts Download the recipe for Gelato al Cannolo Cannoli Ice Cream Download the recipe for Pasticcini di Madorla Soft Almond Cookies Download the recipe for Pasta Frolla Sweet Short-Crust Pastry
Review
“Rosetta has given us a sweet and soulful taste of the land and culture of Southern Italy-flavors and fragrances practically leap off the page. From the simplest three-ingredient walnut cookies (that you will want to jump up and make immediately, as I did) to more elaborate celebration desserts-all are made doable with well-written recipes and beautiful photos. Fig syrup and dolci di noci now have a permanent place in my repertoire.”
—Alice Medrich, author of Bittersweet and Sinfully Easy Delicious Desserts
“I’ve been chasing down Southern Italian dessert recipes for thirty years, and my dear friend Rosetta just saved me another decade. She is truly one of the best Italian cooks I know!”
—Michael Chiarello, chef and owner of Bottega and Coqueta
“Reading this book, I pictured Rosetta moving between bakeries and homes throughout Southern Italy, her impeccable sweet tooth and culinary knowledge guiding her to the special sweets of each village. Brava to Rosetta for creating a book that’s original, tantalizing, and embodies the culture and spirit of her region.”
—Carol Field, author of The Italian Baker
About the Author
Born and raised in Verbicaro, Calabria, ROSETTA COSTANTINO moved to Oakland, California, with her parents at the age of fourteen. She earned a chemical engineering degree at the University of California, Berkeley, and spent twenty years working in Silicon Valley. Now, often assisted by her mother, Maria, she shares the techniques and tastes of the traditional Calabrian kitchen in her popular cooking classes. She is the author (with Janet Fletcher) of My Calabria: Rustic Family Cooking from Italy’s Undiscovered South, which was nominated for an IACP award in 2011. Rosetta lives in Oakland with her husband and two children. Learn more at cookingwithrosetta.com
JENNIE SCHACHT is a culinary writer and consultant based in Oakland, California. She is the author of i scream SANDWICH! and Farmers’ Market Desserts, and co-author of The Wine Lover’s Dessert Cookbook, Without Reservations, Sweet & Skinny, and several other works. Her culinary and health care consulting company, Schacht & Associates, has raised over $135 million for public and not-for-profit organizations. Learn more at jennieschacht.com
Most helpful customer reviews
54 of 56 people found the following review helpful.
authentic!
By C. Berg
I spent 24 hours reading this book (okay, e-book)straight through. I live in Calabria, very near the author's birthplace. She's correct - I have also wandered Calabria, Campania, Puglia, Basilicata, e Sicilia and found these desserts to be some of the finest anywhere. Now I have an easy source for making my own! Recipes are easy to follow, authentic to what is found in my pasticcerie in Scalea, and I have gained at least fifty pounds drooling over the pages! It was the pears filled with ricotta and drizzled with chocolate that did me in. It's good to be Italian. Enjoy the book!
21 of 22 people found the following review helpful.
Fascinating and will make your mouth water.
By Reader
What I know about traditional southern Italian desserts, you could put in a pistachio shell. Gelato. Cannolis. That's about it. Sad, huh?
The picture on the front of this book stopped me in my tracks. What WAS that? Watermelon? In a pie or pudding? Whoa. That sounded like the best kind of food crazy. I needed to know more.
Not only is this a beautiful book with clear instructions and unusual (to us here in the US who are not Italian) desserts, but it's a wonderful introduction to some parts of Italian cuisine that are grossly and unfairly under-represented in most articles and books on Italian cooking/food. I enjoyed reading this as "just" a book before ever taking it into the kitchen; however, do take it into the kitchen, I certainly did.
The lemon cookies I made were delicious, as were the pear ricotta cake and the other four recipes I've made. (The pistachio mousse cake? Oh yeah! Be still, my heart.)
In my opinion, this is a cookbook for an adventurous cook because the flavor combinations are not common to American menus. For one thing, there is not much chocolate in here, so if you're one of those people who cannot conceive of a dessert that doesn't involve cocoa beans, you're going to be disappointed unless you can bring yourself to think outside the chocolate box. Fortunately, I don't care much for chocolate, and I love fruit, nuts, and citrus.
As for the recipes' skill level, more than half likely will be a challenge for an average cook and possibly frustrating for a beginner cook, at least one short on patience and attention. You aren't going to knock out any of these in half an hour while having one eye on the TV or Angry Birds. These recipes require paying attention to what you're doing. I consider myself a slightly above-average cook, and so I enjoyed the challenge of making something I'd never made before. There are a few recipes I find intimidating, but having had success with the recipes I made, the more challenging ones give me something to look forward to. (If I can get those peach cookies to come out looking anything like the photo, I'll know I've accomplished something impressive.)
4 of 4 people found the following review helpful.
Not your local PTA cookbook, and that's a great thing
By Rick P.
I love this cookbook. True, as mentioned in some reviews, this is not for beginners or the faint of heart. But the recipes are accessible to someone with reasonable kitchen skills. The desserts are unique and not ones your friends or family are creating. You'll never find these desserts in the local PTA book. Plan on multiple steps and the need to pay attention, but the rewards....
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